Polenta Stack With Navy Bean Salad

Summer colds? Not you! Each serving of this dish delivers all the immunity-boosting vitamin C you need per day.

Serves 4

Nutrition per serving

Nutrition per serving

512 calories per serving

16 g fat (9 g saturated)

68 g carbs

11 g fiber

30 g protein

8 items or less

Gluten-Free

Vegetarian

INGREDIENTS

Vegetable oil cooking spray

2 cans (15.5 oz each) navy beans, rinsed and drained

1 lb plum tomatoes, chopped

1/2 cup basil, chopped, plus 15 leaves for garnish

10 ounces crumbled feta, divided

1 tube (18 oz) prepared polenta, cut into 16 slices

1 lb zucchini, cut into 1/4-inch slices

2 bottles (7 oz each) roasted red peppers, drained

PREPARATION

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Combine beans, tomatoes, chopped basil and 5 oz feta in a bowl. Place 1/4 of bean mixture in center of 1 half of each piece of foil. Working 1 packet at a time, place 4 slices polenta in an overlapping circle over beans. Top with 1/4 of zucchini slices, 1/4 of red peppers and 1/4 of remaining 5 oz feta. Fold foil to close and crimp edges to seal packets; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Carefully cut foil to open and garnish with basil leaves. Serve.